Heartwarming Tofu and Vegetable Pot Pie

Growing up, pot pies were a staple in my household. The kind I ate as a kid may or may not have been made by layering Pillsbury biscuits over a chicken and vegetable filling (or worse, by taking the store-bought pie out of the freezer and baking it) but that’s beside the point – there are few things in this world more delicious than a heartwarming pot pie.

This version is 100% homemade, from scratch, ‘One Ingredient’ style, with all vegan ingredients. And it’s absolutely delicious. We’ll make a simple pastry crust that is magically flaky but very un-Pilsbury like. We’ll throw together a savory thyme-infused fresh vegetable filling with little cubes of tofu. And then we’ll bake everything to golden delicious perfection. No, it might not be a 15-minute meal, but your effort will be rewarded. I promise.

Makes 4 large pot pies

Ingredients:

3 tablespoons olive oil

3 stalks celery

1 yellow onion

2 large carrots

1+ cup frozen peas

1/4 cup white or whole wheat flour

2 cups vegetable broth

1 cup soy milk

1 cup firm tofu

2 teaspoons dried thyme

Salt & pepper, to taste

2 1/2 cups white or whole wheat flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 cup coconut oil

1+ cup ice water

Step One

To make the simple crust that will cover the top of the pies, pop open your canister of Pillsbury biscuits and–– just kidding 🙂 Our homemade crust is incredibly crisp and flaky and delicious, and it only takes a few minutes to make… In a food processor, combine the 2 1/2 cups of flour, salt and baking powder. Pulse together. Add in the coconut oil and pulse until it’s completely incorporated into the flour. Then, turn the processor on and slowly drizzle in ice water (cold water will help create a light and flaky crust) just until it begins to stick together. The moment you have enough moisture to form a ball, stop. Form the dough into one large ball and set in the refrigerator for 30 minutes.

Preheat oven to 375º F

Step Two

In a medium stock pot, warm 3 tablespoons of olive oil. Chop the onion, carrots and celery into small pieces (rustic, not perfect, shapes get extra points) and add them into the pot for 5 minutes until soft. Add in the frozen peas and sauté for another 5 minutes. Next add in the 1/4 cup of flour and stir until the veggies are evenly coated and immediately add the liquid (veggie broth and soy milk). Finally, dice the tofu into small cubes and throw them in the pot. Let this simmer for at least 10 minutes until the texture goes from soupy to gravy.

Step Three

Transfer the filling into giant ramekins if you have them. One large pie pan or small casserole dish would likely work as well. Remove the dough from the fridge and roll it out with a rolling pin until about 1/8 inch thick. Cut shapes slightly larger than your dish(es) and cover with the dough. Use a fork to crimp the edges and create a seal. Finally, don’t forget to add an ‘X’ into the top of the dough if you want to avoid pot pie bombs in your oven. 😉 Bake for about 45-50 minutes at 375º F until the tops turn golden brown and delicious.

I make a similar stew but use white beans for the protein and not tofu, no idea why I’ve haven’t though of that! Mmmmm this is 100% what I’m making for dinner tonight. Perfect for chilly fall weather 🙂

When you say “large” ramekins, just how big are the ones you used? How much “pie” would you say they hold? Cups/ounces?

Also, because some days, I’ve just GOT to cut corners…would using the Trader Joe’s Mire Poix suffice (like it does in your Lentil & Sweet Potato Shepherd’s Pie 😉 )? If so, one or two containers would you guess?

Lastly, (enough questions, already?!) could I make the dough ahead of time, say a day or two in advance?

Haha, that Mirepoix is a lifesaver isn’t it? It would work perfect here, the only reason I didn’t use it is because I wanted larger chunks of veggies, but that doesn’t make a difference. Hmm, one container would probably do it (though I used a bit more), but you can always compensate with more peas?

Possibly… but I would prefer to bake the entire recipe and freeze the (unbaked) pies, then bake when ready to serve if I was going to make it ahead. I bet these would freeze well.

Oh you are really speaking to my heart here! Such a childhood fave. This looks like a fun dish to make sometime this month or over the holidays. I’ve long had on my mind to find a vegan version, or wing it and make it up…though more trepid about winging it for this type of dish than most. And, yes, Cost Plus is a fun store! Thanks again. I just made some uber easy Fluffy Light Lemony Mashed Potatoes that would fit right in with your One Ingredient M.O.. You can check that out here if you are interested. http://www.plantbasedsolution.com/2014/11/fluffy-light-lemony-low-fat-mashed.html
~Tracy

Cool! In terms of the coconut oil… it needs to be the kind of fat that’s solid at room temperature, so it creates a flaky crust. Earth Balance margarine would be the only other vegan fat I could think of off the top of my head.

Just made this recipe tonight– it was delicious! I’m newly vegan (transitioned from omnivore to vegetarian for several months, and in the last few weeks have been completely vegan) and I have to say that I am amazed at how many “classic” dishes can be made from entirely plant-based ingredients and taste so GOOD! These pot pies are a prime example. I’m a big fan of your website, I’ve tried a couple recipes already and am looking forward to cooking many more! Thank you!